As a child, I remembered staying hours at a table to finish my vegetables. I hated peas. Especially the ones that I called “facon grand-mere”. If you grew up in France, you would be able to recall those peas I am talking about, the ones cooked with sauteed onion, and maybe lettuce. It sounds disgusting, but now that I am adult, I love those peas.
Do you have one of those picky eaters at your house???
Though I was not a fan of vegetables, because they were often, just steamed and seasoned with salt and pepper, I liked cauliflower. I liked them because my mom would make a casserole like dish. It included a white sauce ( also called bechamel sauce) and a lot of swiss cheese. I guess yon can say that it was a healthier version of broccoli and velvetta.
I wish my mom had found ways to disguise the other vegetables I hate so much;-)
Today I would like to share with you a retake of the Cauliflower Béchamel Dish if you will. It is easy to make, yummy, and can be served as an appetizer. Today I used cauliflower, but you coud use any other vegetables to hide;-)
Ingredients for 20 bouchons, or 20 bites:
- 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
- 20 gr. or about 1/8 cup of parmesan
- 30 gr. or about 1/3 cup of swiss cheese
- 30 gr. or 2 tbsp of flour
- 20 cl or 7 oz of milk
- 20 cl or about 7 oz. of cream
- 2 eggs
- salt
- pepper
- camembert or Brie
- Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
- With a fork mash the vegetable, here the cauliflower.
- Add all the other ingredients and mix well.
- Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
- Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
- Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
- Pour the mixture over brie.
- Cook in a warm oven at 400 for 15-20 minutes.
- ENJOY!!!
Bon Appetit and Happy Cooking!!!
Cauliflower Bouchons
Ingredients for 20 bouchons, or 20 bites:
- 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
- 20 gr. or about 1/8 cup of parmesan
- 30 gr. or about 1/3 cup of swiss cheese
- 30 gr. or 2 tbsp of flour
- 20 cl or 7 oz of milk
- 20 cl or about 7 oz. of cream
- 2 eggs
- salt
- pepper
- camembert or Brie
- Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
- With a fork mash the vegetable, here the cauliflower.
- Add all the other ingredients and mix well.
- Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
- Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
- Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
- Pour the mixture over brie. the in a mini muffin
- Cook in a warm oven at 400 for 15-20 minutes.
Bon Appetit and Happy Cooking!!!
Cecile's Cuisine 